Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and cook for about 5 minutes until translucent. Then add minced garlic and cook for an additional minute.

Season the pork shoulder on all sides with salt, pepper, smoked paprika, chili powder, and cumin. Set aside.

Transfer onion and garlic mixture into the bottom of the crockpot. Layer the seasoned pork shoulder on top.

In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce until well combined.

Pour sauce mixture over the pork in the crockpot, ensuring it's well-coated.

Cover the crockpot and cook on low for 8 to 10 hours or high for 4 to 5 hours until tender.

Remove the pork from the crockpot, let it rest, then shred with two forks.

Return shredded pork to the crockpot and mix with remaining juices.

Assemble bowls with cooked rice or quinoa, topped with shredded pork, coleslaw mix, and garnish with green onions and optional toppings.

Serve and enjoy your delicious Crockpot Pulled Pork Bowls!